As I prepare for my big move to the east coast, I worry about the state of this blog. Our work day starts bright and early in the mornings. Will I have time to snap a picture of my breakfast? Will I feel silly photographing my food in front of my roommates?
I don’t want my blog to die. I love this blog. It’s one of the first blogs (I’ve had several in the past) in which I’m eager and enthusiastic to post more. Sure, sometimes it feels like work, and I just want to eat my stinkin’ oatmeal and not deal with my mediocre photography skills. However, it’s worth it, and I still have dozens and dozens and dozens of ideas that I’m eager to share.
On the bright side, the kitchen I’ll be moving into is bright and well-lit. I’ll be thrilled if I can do photoshoots indoors, especially when the weather cools down. Sure, it’s easy now, in the summer, but going out on the balcony during the winter is NOT fun.
Perhaps new posts will only happen on weekends, and/or I will do more overnight oatmeal recipes. I’ll figure something out.
Here’s an interesting recipe for you. I’m trying to use up random ingredients before moving, and my jam collection needs to GO. Quickly. I specifically bought the pumpkin butter because I knew it would make great oatmeal, so I decided that had to be its fate. However, I also had a peach that needed to be used. Pumpkin pie and peach pie are my two favorite pies, so I thought, “Why not combine them?” 🙂
At first, I worried that it would be an odd combination. But really, if you think about it, it’s not. Plus, the spices in pumpkin butter (cinnamon, vanilla, etc.) are exactly the types of spices you woulduse for peaches. Obviously, the two flavors are compatible.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 yellow peach
- 2 tbsp pumpkin butter
- pinch of salt
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I used flax.)
- Slice up peach (peeled or unpeeled, doesn't matter) and add to the oatmeal. Stir.
- Once more of the liquid has absorbed, stir in pumpkin butter and add a pinch of salt. (You can add an extra tablespoon of pumpkin butter for a more prominent pumpkin flavor.) Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. I added raisins.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
2 Responses to Pumpkin and Peach Oatmeal